40+ Mexican Appetizers

5 from 3 votes

40+ Mexican Appetizers

This collection of Mexican appetizers contains all the best dips, salsas, and quick and easy appetizers that will perfectly complement your entrees at your next fiesta!

Prep Time20

Cook Time20

Total Time40

Course: Appetizer

Cuisine: Mexican

Servings:

Author: Lil' Luna

Ingredients

For the filling:

2 teaspoons canola, avocado or grapeseed oil
1 chicken breast cut into ¼-inch cubes
⅓ cup frozen or fresh corn
2 tablespoons minced red bell pepper
3 tablespoons minced green onion
1 teaspoon chili powder
1 teaspoon garlic powder
¾ teaspoon salt
¼ teaspoon cumin
¼ teaspoon paprika
½ cup black beans, drained and rinsed
2 cups loosely packed fresh spinach, chopped into roughly 1 inch pieces
2 tablespoons minced cilantro
¾ cup grated cheddar, colby jack, or pepper jack cheese

For rolling and frying:

8 (6-inch) flour tortillas whole wheat work well too
canola oil for frying or baking

Instructions

For the filling:

Add oil to a large non-stick skillet over medium heat. Add the chicken and corn once the oil is hot and cook the mixture for about 5 minutes or until it starts to brown.
Incorporate the bell pepper, onion, chili powder, garlic powder, salt, and cumin into the mixture and cook for an additional 3 minutes.
Add beans, spinach, and cilantro. Cook just until the spinach has wilted, then remove from the heat and stir in the cheese.

Assembling and frying:

Evenly divide the cooked mixture between the tortillas. Carefully roll the tortilla while tucking in the edges to avoid the mixture from coming out into the oil.
For pan frying: Heat a large non-stick skillet over medium heat. Add about 1/2 cup of oil to the skillet, and let the oil get hot. Add 4 rolls at a time (seam side down) and fry until all sides are golden brown. Remove and let rest on a paper towel-lined plate before serving. Repeat with the remaining rolls.
For oven frying: Preheat oven to 425°F. Line a baking sheet with parchment paper or a silicone baking mat. Lightly spray (or brush) all sides of the egg rolls with oil and place seam side down on the prepared sheet. Spray (or brush) the tops of the egg rolls with an extra layer of oil. Place in the oven and bake for 15-20 minutes or until golden brown and crispy.
Serve with sour cream, salsa, or guacamole.

Video

Notes

STORE. Leftover southwest chicken egg rolls can be stored in an airtight container in the fridge for 3-4 days.

FREEZE. Wrap each Mexican egg roll with plastic wrap and place them in a Freezer Ziploc. Store them in the freezer for 1- Reheat them in the oven or microwave.

Nutrition